Methionine is the methyl group donor for sulfite-associated methanethiol formation in isolated soy proteins

Journal of Food Science

Volumn 71, Issue 9, 2006, Pages

  Lei, Q ^a   Boatright, W L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Isolated soy proteins; Methanethiol; Methionine; Methyl group donor; Sulfite

Indexed keywords

GLYCINE MAX;

EID: 33845381567     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00197.x     Document Type: Article

References (26)

1. Amoore JE, Hantala E. 1983. Odor as an aid to chemical safety: odor thresholds compared with threshold limit values and volatiles for 214 industrial chemicals in air and water dilution. J Appl Toxicol 3:272-90.
2. Ang EC, Boatright WL. 2003. Olfactory perception of major odorants found in the headspace of aqueous soy protein isolate slurries. J Food Sci 68(1):388-93.
3. Arfi K, Landaud S, Bonnarme P. 2006. Evidence for distinct L-methionine catabolic pathway in the yeast Geotrichum candidum and the bacterium Brevibacterium lines. Appl Environ Microbiol 72(3):2155-62.
4. Aston JW, Dulley JR. 1982. Cheddar cheese flavor. Aust J Dairy Technol 37:59-64.
5. Boatright WL. 2002. Effect of gallic acid on the aroma constituents of soymilk and soy protein isolates. J Am Oil Chem Soc 79(4): 317-23.
6. Boatright WL, Lei Q. 2000. Headspace evaluation of methanethiol and dimethyl trisulfide in aqueous solutions of soy protein isolates. J Food Sci 65:819-21.
7. Boatright WL, Stine CJ. 2004. Residual sulfur metabolites in isolated soy proteins: sulfite to cysteine. J Food Sci 69(3):200-5.
8. Boatright WL, Lei Q, Stine CJ. 2006. Sulfite formation in isolated soy proteins. J Food Sci 71(3):C115-9.
9. Bonnarme P, Psoni L, Spinnler HE. 2000. Diversity of L-methionine catabolism pathway in the cheese-ripening bacteria. Appl Environ Microbiol 66(12):5514-7.
10. Bonnarme P, Amarita F, Chambellon E, Semon E, Spinnler HE, Yvon M. 2004. Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis. FEMS Microbiol Lett 236(1):85-90.
11. Buttery RG, Seifert RM, Ling LC. 1970. Characterization of some volatile potato components. J Agric Food Chem 18:538-9.
12. Chin HW, Lindsay RC. 1993. Volatile sulfur compounds formed in disrupted tissues of different cultivars. J Food Sci 58(4):835-40.
13. Chin HW, Lindsay RC. 1994. Mechanism of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases. J Agric Food Chem 42:1529-36.
14. Dias B, Weimer B. 1998. Conversion of methionine to thiols by Lactococci, Lactobacilli, and Brevibacteria. Appl Environ Microbiol 64(9):3320-6.
15. Forney CF, Matheis JP, Austin RK. 1991. Volatile compounds produced by broccoli under anaerobic conditions. J Agric Food Chem 39(12):2257-9.
16. Gao S, Mooberry ES, Steel JL. 1998. Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci. Appl Environ Microbiol 64:4670-5.
17. Guth H, Grosch W. 1994. Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. J Agric Food Chem 42:2862-6.
18. Hansen M, Buttery RG, Stern DJ, Cantwell M, Ling L. 1992. Broccoli storage under low-oxygen atmosphere: identification of higher boiling volatiles. J Agric Food Chem 40(5):850-2.
19. Lei Q, Boatright WL. 2001a. Compounds contributing to the odor of aqueous slurries of soy protein concentrates. J Food Sci 66(9):1306-10.
20. Lei Q, Boatright WL. 2001b. Development of a new methanethiol quantification method using ethanethiol as an internal standard. J Agric Food Chem 49(8):3567-72.
21. Lei Q, Boatright WL. 2003. Factors influencing the occurrence of methanethiol in aqueous slurries of soy protein concentrates. J Food Sci 68(5):1568-72.
22. Leustek T, Saito K. 1999. Sulfate transport and assimilation in plants. Plant Physiol 120:637-43.
23. Nordmann B, Lebert MR, Alam M, Nitz S, Kollmannsberger H, Oesterhelt D, Hazelbauer GL. 1994. Identification of volatile forms of methyl groups released by Halobacterium salinarium. J Biol Chem 269(10): 16449-54.
24. Schmidt A, Rennenberg H, Wilson LG, Filner P. 1985. Formation of methanethiol from methionine by leaf tissue. Phytochemistry 24(6):1181-5.
25. Soda K, Tanaka H, Esaki N. 1983. Multifunctional biocatalyst: methionine γ-lyase. Trends Biochem 8:214-7.
26. Stine CJ, Boatright WL, Lu G. 2004. Intrinsic sulfite content of isolated soy proteins. J Am Oil Chem Soc 81(9): 829-33.